We raise our Belted Galloway cattle on pasture. We use an intense rotational grazing pattern so they evenly graze the grass, and spread their manure. That manure is the the fertilizer for the grass, and after an appropriate amount of rest, the cattle can re-graze that same land. This regenerative method helps rejuvenate the soil, and provides a healthier diet for our animals. Because our animals are grass fed, they take more than twice as long to finish. This is because the time to mature the meat naturally is a much slower process.
With our share program, you can buy either a whole, half, or quarter share of beef. It's simple, we raise the steer, you buy the steer, we drop it off at the processor for you, and you make the cut order exactly as you would like it. This is a great way to fill your freezer for the year so you never have to worry about what's for dinner. Save time and get the cuts you want.
Beef Shares are charged based on the hanging weight of the animal (about 60% of live weight), plus butchering fees. Fees paid to us and the butcher are two separate transactions. Our hanging weights are approximately 750-850lbs for a whole at time of slaughter. We collect a deposit to secure your share. Deposits are 100% refundable for 30 days, or until the animal has been slaughtered, whichever comes first.
Quarter Share is $7.25/lb
***QUARTER SHARES ARE NOT CUSTOMIZABLE AND ALL CUTS ARE STANDARD. HOWEVER YOU GET TWO OPTIONS: OPTION 1- BRISKET/PICANHA QUARTER OR OPTION 2- TRITIP/FLANK STEAK QUARTER. OPTIONS ARE ON A FIRST COME FIRST SERVED BASIS. PLEASE NOTATE YOUR OPTION IN THE NOTE SECTION WHEN YOU PLACE YOUR ORDER***
Current cutting service fees are $1.55/ per lb hanging weight, $250 for butcher service (per whole steer), and $30 for disposal and freezing fees. These fees are determined by the butcher and is subject to change.
These are separate fees that must be paid directly to the butcher. It is your responsibility to arrange payment and pick up from the butcher.
If you would like more, you can order a Half Share. Click the link below.